Blueberry White Chocolate Whipped Ganache Recipe
This Blueberry White Chocolate Whipped Ganache Recipe is light and fluffy yet creamy with a hint of fruity sourness from the blueberries. This is a recipe I have developed that is inspired by The Cozy Plum’s Blueberry White Chocolate Ganache Tart. I tweaked a few things to bring the recipe closer to my White Chocolate Baileys Whipped Ganache Recipe. This recipe is enough to generously ice 6-8 cupcakes or enough to fill and top an 8 inch cake. It would also be delicious used to fill macarons, fill a swiss roll or to top a tart!
How is this recipe different from the Cozy Plum Recipe?
I won’t lie, this recipe is very similar however by adding and tweaking just one or two ingredients and treating the ganache totally differently, we can produce a totally different recipe!
What’s the science behind the changes to make this Blueberry White Chocolate Ganache Whipped?
As I pointed out in my last whipped ganache recipe (White Chocolate Baileys Whipped Ganache) there are a few things we can do to create a stable ganache that can be whipped.
One of these things is the addition of a high quality honey. My favourite to use is Healy’s Honey. It’s an Irish owned business and produces great quality honey. If you don’t want to use honey, I would substitute in golden syrup. The honey is important in this recipe because we need the inverted sugars to prevent crystallisation in the final product. Simply put, white chocolate tends to become grainy and the honey helps keep the whipped ganache smooth.
We also use a hand blender to combine all the ingredients once the white chocolate has melted. Using a hand blender really helps all the ingredients incorporate (emulsify) and prevents it from splitting. This ensures that when the ganache is whipped it stays smooth and stable.
We also want to allow the ganache to totally cool down before whipping it. Similar to whipped cream, the colder the fats are, the easier they can whip up and the smoother they will be. If you try to whip warmer cream it tends to take longer and become grainy. (Cooks Illustrated- With Whipped Cream, Temperature Matters)
Great! Now tell me how to make it
So despite the science behind it, it’s actually a really simple recipe to produce!
Begin by making the blueberry puree. To do this, add your blueberries (frozen or fresh) to a small saucepan with a tsp of water. Heat this on medium heat until they start to soften. Using a hand blender or a potato masher like I did, smash/puree up the blueberries till they release aws much juice as possible. Strain through a sieve and leave the puree to one side.
Next, in another small saucepan (or the same one washed out), add 2/3 of the cream, all the honey, white chocolate and vanilla. Heat on a low heat until the chocolate had fully melted. Remove from the heat and add the blueberry puree along with the remaining cream. Whisk briefly with a whisk and then using a hand blender, blend for 1-2 minutes until everything has fully emulsified. You will have small bubbles on the top of the ganache, this is normal. If you wish to add in a touch of purple food colouring to really make the colour pop as I have, do so now and mix in very well.
Pour into a mixing bowl or airtight container. Place a piece of cling film directly onto the surface of the ganache and place into the fridge for 12 hours or overnight.
Once the ganache has totally cooled, pour it into a large mixing bowl. Whisk on medium with an electric whisk or a stand mixer with the whisk attachment added for 3-4 minutes until thick and pipe able. When whipped fully, chill it again for 5-10 minutes for easier piping. The liquid ganache before whipping can be kept for up to 5 days in an airtight container. The whipped ganache is best used on the day it’s whipped but can be kept for up to 3 days in the fridge in an airtight container. The Blueberry White Chocolate Whipped Ganache can be whipped up again if it starts to deflate however it won’t be as stiff as the first day.
Equipment and Gadgets for this Recipe
Small Food Processor – Click Here
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Blueberry White Chocolate Whipped Ganache
Equipment
- Large mixing bowl
- Small saucepan
- Sieve
- Hand blender
- Whisk
- Rubber spatula
- Electric whisk or stand mixer with whisk attachment
Ingredients
- 120 grams blueberries fresh or frozen
- 200 grams white chocolate
- 300 grams double cream or heavy whipping cream
- 1 tsp vanilla extract
- 50 grams honey
Instructions
- In a small saucepan, add the blueberries and a tsp of water.
- Cook on medium heat for 4-5 minutes until the blueberries have completely softened.
- Using a hand blender, small food processor or even a potato masher, mash or blend the blueberries to a puree.
- Pass through a sieve and leave to one side.
- In a small saucepan, combine the white chocolate with 200 grams of the cream, vanilla and honey.
- Heat on a low heat for 2-3 minutes, whisking frequently, until the white chocolate has melted fully.
- Remove from the heat and add 100 grams of cream and 60 grams of blueberry puree.
- Using a hand blender, blend for 1-2 minutes until everything has fully incorporated. A few tiny bubbles will appear, this is normal.
- Pour into an airtight container or a bowl and cover with cling film and place in the fridge to chill overnight or for at least 12 hours.
- When fully chilled, pour the ganache into a large mixing bowl.
- Whisk on medium-high with an electric whisk or stand mixer with whisk attachment for 4-5 minutes until firm and pipeable.
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